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Make Creamy Custard Fruit Salad
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Make Creamy Custard Fruit Salad

Enter the Instant Creamy Custard Fruit Salad. This recipe reinvents the classic dessert by using Popped Water Lily Seeds as the thickening agent.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Servings: 6

Ingredients

  • The Instant Thickener:
  • 1.75 oz 50g Popped Water Lily Seeds (Makhana)
  • 1 tsp Ghee Clarified Butter
  • The Creamy Base:
  • 6 cups 1.5 Liters Whole Milk (Full-fat)
  • 3/4 cup 250g Sweetened Condensed Milk
  • 1 large pinch Saffron threads
  • 1 tsp Pure Vanilla Extract
  • 2 tbsp each: Slivered Almonds and Chopped Cashews
  • The Fresh Fruit Medley:
  • 1 medium Apple diced
  • 1/2 cup Pomegranate seeds
  • 10 –12 Grapes halved
  • 1 large Banana sliced
  • 1/4 cup Pear or Sapodilla diced

Instructions

  • Toast & Grind: Heat ghee in a skillet and toast the water lily seeds until they snap easily. Let them cool completely, then grind into a fine, flour-like powder.
  • Milk Reduction: Bring the whole milk to a boil in a heavy-bottomed pot. Simmer on medium-low for 10 minutes, stirring occasionally to prevent sticking.
  • Thicken Instantly: Slowly whisk the water lily seed powder into the simmering milk. The mixture will thicken almost immediately.
  • Add Flavor & Sweetness: Stir in the saffron, vanilla extract, almonds, and cashews. Pour in the sweetened condensed milk and simmer for another 5 minutes.
  • The Consistency Check: The custard should be thick but pourable. Turn off the heat; it will thicken significantly more as it cools.
  • Chilling Phase: Transfer the base to a bowl and let it reach room temperature. Refrigerate for at least 4 hours until ice-cold.
  • Fruit Integration: Just before serving, fold in the diced apples, pomegranate seeds, grapes, and bananas.
  • Serve: Spoon into individual bowls and garnish with extra nuts or saffron strands.